These flakey tarts make the most of the season's vegetables.
Ingredients
Makes 6
- 1 small pumpkin
- 1 red onion, halved & sliced
- 2 tbsp olive oil
- 375g all butter puff pastry
- 1 egg, whisked well (use 1/2 in tart & 1/2 as egg wash)
- 40g parmesan
- 100g cream cheese
- 6 large sage leaves
- 4 sprigs thyme
- Salt & pepper
For the salsa verde:
- Approx. 3 tbsp mixed herbs (sage, chives, thyme, parsley)
- 80-100ml olive or rapeseed oil
- 1 small clove garlic
- Salt & pepper
Method
- Preheat the oven to 180C. Coat the pumpkin and the red onion in oil.
- Place on a heavy baking tray and roast for 12-15 mins until just tender. Leave to cool slightly. Increase the oven temperature to 200C.
- Next, make the salsa verde. Blitz the herbs, oil, seasoning & garlic together with a hand-held blender or in a food processor. It can be left a little chunky or blitzed until very smooth.
- Line two baking trays with baking parchment. Roll the pastry out into a large rectangle. Cut the pastry evenly into 6 pieces.
- Turn the pastry over then place on the baking trays, use a knife to mark out a 1" border all the way around each tart. Don't cut all the way through the pastry.
- Score the center square so it doesn't rise. Place the trays in the fridge.
- Mix 1/2 the egg, parmesan, cream cheese, herbs and plenty of seasoning into a bowl. Chop the sage and thyme leaves very finely and fold through the cheese mixture.
- Use a teaspoon to spread this mixture onto the tartlets. Start in the center of the square and leave the border clean.
- Divide the slices of pumpkin and red onion amongst the tarts.
- Brush the borders with egg wash and bake for 18-20 minutes or until the pastry is puffed up and golden.
- Serve warm and drizzle with the salsa verde.
